Forktionary

Asparagus With Sauce Gribiche Recipe

Elevate your asparagus game with this vibrant and flavorful Sauce Gribiche! Similar to aioli or mayonnaise, this luxurious sauce features chopped hard-boiled eggs, briny capers, tangy pickles, and fresh herbs, creating a delightful contrast to the tender asparagus. Perfect as a light lunch, elegant side dish, or even atop fish or meat! This recipe offers a quick and easy method using store-bought mayonnaise, or you can craft your own from scratch for an extra layer of richness. Get ready to impress with this stunning and delicious dish!

Prep Time 15 mins
Cook Time 20 mins
Calories 244.6 kcal
Protein 15g
Rating 5.0 (3 Reviews)
Asparagus With Sauce Gribiche 75

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asparagus With Sauce Gribiche

  • 1 lb Asparagus Spears
  • 2 large Eggs
  • 2 large Egg
  • 1 tablespoon Whole Grain Dijon Mustard
  • 1 teaspoon White Wine Vinegar
  • Fleur De Sel, to taste
  • Fresh Ground Black Pepper, to taste
  • 0 Grapeseed Oil (not used in recipe)
  • 2 tablespoons finely chopped Capers
  • 2 tablespoons finely chopped Cornichons
  • Fresh Parsley (part of 2 tablespoons total chopped fresh herbs for sauce), plus sprigs for garnish
  • Fresh Chervil (part of 2 tablespoons total chopped fresh herbs for sauce), plus sprigs for garnish
  • Fresh Chives (part of 2 tablespoons total chopped fresh herbs for sauce)
  • 0 Fresh Cilantro
  • Parsley (part of 2 tablespoons total chopped fresh herbs for sauce), plus sprigs for garnish
  • 1/2 cup Mayonnaise
  • 1/4 cup Extra Virgin Olive Oil
  • Tarragon (part of 2 tablespoons total chopped fresh herbs for sauce)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Asparagus With Sauce Gribiche? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Asparagus With Sauce Gribiche

  1. Bring a large pot of salted water to a boil. Add 1 pound of asparagus and cook until crisp-tender, about 4-5 minutes depending on thickness.
  2. Immediately transfer the asparagus to an ice bath to stop the cooking process and preserve its vibrant green color.
  3. Remove asparagus from ice bath and pat thoroughly dry with paper towels.
  4. While the asparagus cooks, prepare the Sauce Gribiche: Hard-boil 2 large eggs. Once cool, peel and separate the yolks from the whites.
  5. Coarsely chop the egg whites and set aside.
  6. Push the egg yolks through a fine-mesh sieve into a medium bowl for a smoother texture.
  7. In a large bowl, whisk together 1/2 cup mayonnaise (or make your own – see notes), 1 tablespoon Dijon mustard, and 1 teaspoon white wine vinegar.
  8. Season with salt and freshly ground black pepper to taste.
  9. Slowly whisk in 1/4 cup extra virgin olive oil until the sauce emulsifies and thickens.
  10. Gently fold in the chopped egg whites, 2 tablespoons finely chopped capers, 2 tablespoons finely chopped cornichons (small pickles), 2 tablespoons chopped fresh herbs (chives, parsley, tarragon recommended), and the sieved egg yolks.
  11. Taste and adjust seasoning with salt, pepper, mustard, or vinegar as needed.
  12. Arrange the asparagus on a serving platter or individual plates.
  13. Top with generous dollops of the Sauce Gribiche.
  14. Garnish with fresh parsley or chervil sprigs and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

5g

Fat

15g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Side Dishes Vegetables French European Asparagus